Fruit Scone Recipe
This is a recipe I’ve used for years and can be altered to add different flavours: sometimes I’ve added a little almond essence into the mix with cherries to make yummy cherry scones. Depending on how big you make them, the quantity will vary, I tend to end up making between 12 and 15 in a batch.
225g Self Raising Flour
25g caster sugar
25g dried mixed fruit
1 beaten egg
- Break the butter into small pieces into a bowl, then sift in the flour. Rub the fat into the flour with your fingertips until the mixture resembles breadcrumbs. (You could use a food processor for this to make it quicker)
- Add the sugar and the dried fruit to the bowl, mixing well.
- Add enough milk to make a dough, it might be a little sticky but at this stage that is ok.
- Once you have formed a dough, turn out onto a floured surface and knead lightly. Roll out the kneaded dough until it is approximately 1.5 inches thick.
- Cut out the scones with a cookie cutter (depending on how big your cutter is will define how many you end up making), and place onto a greased and floured baking sheet. Use all the dough up, you will need to re-knead and roll out once you finish cutting out from the dough sheet.
- Brush the scones with some beaten egg and bake in a hot oven (220 degrees Centigrade) for between 15-20 minutes or until golden brown.